Chicken Roll (Kolkata Street Style)
From last few days I was craving for some good Kolkata stlye roll, which is pretty hard to find here in North India except Chittaranjan Park. So just decided to give it a chance, and here you can see how gorgeous these rolls are.
- Prep Time0Minutes
- Cooking Time30Minutes
How to make Garam Masala
- Boneless Chicken- 400g (small cube sized)
- Onion- 1 big sized (thinly sliced)
- Tomato- 1 (chopped)
- Green chillies- 4 (chopped)
- Coriander powder- 1 tsp
- Cumin powder- 1 tsp
- Kashmiri mirch powder/red chili powder- ½ tsp
- Turmeric powder- a pinch
- Garam masala powder- Äµ tsp
- Vegetable oil- 3 tbsp
- Marination for Chicken-Yogurt- 2 tsp
- Black pepper powder- ½ tsp
- Ginger-garlic paste- 1 tbsp
- for garnishing-Lemon- 1
- Cucumber- 1 (peel slice the cucumber into thin rounds cut the rounds into thin stripes)
- Onion- 1 (thinly sliced)
- Tomato ketchup
- Green chili sauce
- Fresh coriander leaves- 1 tbsp (chopped)
- For the paratha dough/roll dough-All-purpose flour/Maida- 1 and ½ cups
- Vegetable oil- 1 tbsp
- Salt- Äµ tsp
- Water for kneading the dough
- Making the chicken Marinate the freshly washed chicken pieces with the all the ingredients mentioned under ‘Marination for Chicken’. Keep aside for minimum 1 hour or more.
- Heat oil in a frying pan. Add sliced onions, sauté on medium flame until light brown in color. Add chopped tomatoes, green chilies and other ingredients except garam masala powder. Mix and cook for 2-3 minutes, now add the marinated chicken pieces. Mix well, cover and cook on low flame for 10 minutes. Keep stirring in between. Add ½ cup of water.
- Cover and cook until the chicken is done, stir in between. If the chicken is drying too much sprinkle some more water. When done add garam masala powder. Mix and remove from heat. Keep aside.
- Making the dough and paratha In a bowl add all the ingredients (except water) mentioned under ‘For the paratha dough’. Mix well using your fingers. Now add water slowly, and knead very smooth dough. Make 3 or 4 equal sized balls out of it.
- On a lightly floured surface roll out each ball into a round paratha (the thickness should be little bit more than the regular chapatis or rotis).
- Heat a tawa, now cook the paratha one at a time. Flip and cook both sides without oil first (cook for a minute in total), now add 1 tbsp oil for each side, flip and cook until light brown spot appears. Avoid too much flipping, the parathas may get hard. Remove from heat. Keep aside.
- Making the roll Now on a hot paratha arrange some cooked chicken pieces in a row (make this line little apart from the centre). Drizzle some lemon juice all over the chicken pieces, garnish with some sliced onion, cucumber and chopped coriander leaves. Add few drops of tomato ketchup and chili sauce. Roll the paratha firmly, and wrap one half of the roll with tissue paper. Fold the bottom part of the tissue paper inside the roll.
- Your street style ‘Chicken Roll’ is ready to eat. Enjoy!